Chef Lou's Corncakes with Corn Salsa and Shredded Chicken

Recipe by Chef Lou Aaron, demonstrated during Saturday Morning News on April 7.

Author:
Chef Lou Aaron

Published:
8:04 PM MDT April 7, 2018

Updated:
8:23 PM MDT April 7, 2018

Ingredients and method

Combine and mix:

1/2 cup cornmeal

1/2 cup all-purpose flour

2 Tablespoons granulated sugar

1 teaspoon baking powder

A pinch of salt

Black pepper to taste

Then whip in:

1 cup buttermilk

1/4 cup melted butter

1 egg, slightly beaten

2 Tablespoons minced onion

1 Tablespoon minced scallions (green onion)

1/2 to 3/4 cup corn (frozen will work)

To cook: Heat a griddle or a nonstick pan. You can use a nonstick spray or butter to cook the cakes with. Ladle 1/3 cup batter onto griddle and cook until the outside edges start to bubble. Flip cake over carefully and cook an additional minute. Remove cake from griddle and repeat process until all batter is used. Serve with corn salsa., and shredded chicken. Makes about 6 Corncakes.

Corn Salsa

Ingredients:

¼ cup olive oil

¼ cup Lime Juice

1 teaspoon salt

1 Tablespoon minced Garlic

1 teaspoon coarsely ground black pepper

1 cup tomatoes, diced

1 to 1-1/2 cups corn (frozen will work)

½ cup finely chopped cilantro

¼ cup finely minced red onions

½ cup finely minced green onions

½ cup finely diced serrano peppers

Combine all ingredients in a bowl and let sit for at least 30 minutes before serving.

Coat the chicken breasts with the taco seasoning and place them in a skillet with a lid.

Pour the chicken broth in the skillet and add in the onion and vinegar. Cover and bring the liquid to a low simmer. Allow the chicken to poach for 15 minutes, or until cooked through. Pull the chicken using 2 forks or in a bowl.

Add the shredded chicken back to the pan with whatever broth remains. Add in the tomato paste. Allow it to simmer for 5 minutes – adding more broth if it is drying out.